Growing up on his family's sheep farm, GrandVewe, Ryan Hartshorn was saddened by the immense volumes of whey that were being discarded during the cheesemaking process. So he set himself a challenge: find a way to convert the complex sugars found in the whey proteins into simple sugars that could be fermented into alcohol. It took him two years, and a lot of trial and error, but he got there. And the results are incredible.
Ryan picked up the World's Best Vodka gong at the World Vodka Awards in 2018 - a huge accolade - and has followed this up in 2019, winning the category of Best Australian Varietal Vodka . This is a premium spirit, designed for sipping neat, or with an ice cube or two.
The nose has a delicate brown sugar sweetness with a delightful floral undertone. Upon tasting you are welcomed with fresh pear and golden apple. Rounding out with hints of wild spice, leather and mineral freshness to finish. Super smooth with little heat and plenty of character. Designed to drink straight at room temperature. Serve alone in a large aromatic glass or as a vodka martini with a pair of quality green olives.
WORLD VODKA AWARDS 2019
Sake like apple notes, pear and floral blossoms. Lots of fresh and vibrant flavours. Palate has a vodka obvious character. Very nice.'